Ingredients
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8 oz Ronzoni ® Rotini
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1 tbsp olive oil
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1 small onion, chopped
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8 oz Italian sausage links
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2 garlic cloves, minced
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1 can (15 oz) tomato sauce
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1 tsp dried basil leaves
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1 1/2 cups water
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salt and ground black pepper, to taste
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1 cup shredded mozzarella cheese
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4 oz sliced pepperoni
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1 small bunch Italian parsley, chopped (optional)
Steps
1
Heat olive oil over medium heat in a large oven-safe pan. Add onion and sauté 2 to 3 minutes or until translucent.
2
Remove Italian sausage from casing and cook until browned, about 4 to 5 minutes. When the sausage is almost done, add the garlic, and cook for another 1 to 2 minutes, stirring frequently so the garlic does not burn. Drain excess fat.
3
Add tomato sauce, rotini pasta, dried basil and 1½ cups of water to the sausage mixture. Bring to a boil, cover and reduce heat to a simmer. Cook about 12 minutes or until the pasta is cooked through.
4
Season with salt and ground pepper, to taste. Turn off heat and top with mozzarella and pepperoni. Cover again for 2 to 3 minutes, or until mozzarella is melted.
5
For an extra crispy topping, broil for 2 to 3 minutes in the oven, but only if your pan is oven-safe.
6
Garnish with Italian parsley, if desired.
Comments
Recipe provided by Ronzoni® Pasta.